Recipe
Author
Hy-Vee Test Kitchen
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Description
Using scrambled eggs instead of traditional fried eggs on this Mexican classic saves time.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 large yellow bell pepper, seeded and chopped | ||
| 1 jalapeno pepper, seeded and finely chopped | ||
| 1 small onion, chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes | ||
| 1 (15 oz) can Hy-Vee dark red kidney beans, drained and rinsed | ||
| 2 tsp. red wine vinegar | ||
| 1 tsp. ground cumin | ||
| 4 Hy-Vee large eggs | ||
| 2 tbsp. Hy-Vee skim milk | ||
| 1 tbsp. Hy-Vee butter | ||
| 4 corn tostada shells, warmed | ||
| ½ c. Hy-Vee finely shredded Colby Jack cheese |
Directions
- In a large skillet, heat oil over medium-high heat. Saute peppers, onion and garlic until onion is soft, 3 to 5 minutes. Stir in undrained tomatoes, beans, vinegar and cumin. Cook for 5 minutes, stirring occasionally.
- In a large skillet, melt butter over medium-high heat. In a small bowl, whisk eggs and milk. Add to skillet and cook until cooked through but still glossy and moist.
- Top each warmed tostada shell with one-fourth of tomato-bean mixture, eggs and cheese.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 205mg
- Sodium: 770mg
- Total Carbohydrates: 35g
- Protein: 18g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 120%
0%
Iron 25%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Health 2014.